Looking to store some allulose you bought? This rare alternative sugar found in figs, raisins, and molasses is relatively new in town but gaining popularity quickly!
With its minimal calories and carbohydrates, it’s a great option for those concerned about their intake. What sets allulose apart is that it doesn’t metabolize in the body, making it suitable for individuals with diabetes. Plus, it delivers a sweet taste without that weird aftertaste that comes with artificial sweeteners. Compared to table sugar’s 50 calories per three teaspoons, allulose only contains 5 calories for the same amount.
So, do we store it the same way as table sugar? Let’s see.
How To Store Allulose?
Allulose is pretty much just like table sugar when it comes to storage requirements. It is best kept in a cool and dry place in an airtight container, away from sunlight. It does not need to be kept in the fridge, but you can do so if you have issues with ants or other pests getting into it in your pantry.
Can You Freeze Allulose?
You can freeze allulose, but there is not much point as, in its granulated form, the shelf life is at least a few years (sometimes indefinitely). If you want to freeze it for some reason, make sure it is well sealed in a ziplock bag to prevent any moisture from making its way in.
How To Defrost Allulose?
Allulose is usually not frozen, so there is no need to defrost it. Even if you have frozen it, you shouldn’t need to defrost it before use. It should just scoop right out of the bag from the freezer to be used directly in your coffee or other recipes.
How Long Does Allulose Last?
Allulose, in its granulated form, has an indefinite shelf life if stored correctly, though the best-by dates are usually labeled as only a couple of years. If you store it properly, you really shouldn’t have to think about it going bad.
Allulose products such as syrups and other mixes may have different shelf lives, and it is best to check with the manufacturer for these.
How To Know When Allulose Is Rancid?
Allulose is not likely to go rancid. The most likely thing to happen is that it might crystallize (though this is not as common as it is with regular white sugar). Crystallization is simply a slight textural change, and the sugar should still be perfectly safe to consume.
I would only throw it out if you have an ant or bug infestation. As with all sugars, ants will go for it if it is not sealed properly!
FAQs
Alluslose should be considered similar to any sugar or sweetener and eaten in moderation. While it appears healthier than table sugar and has been deemed safe by the FDA and lower in carbs and calories, it is still being researched on how it affects the body.
Allulose is not banned in Europe, but it is still going through the process of being approved as a food ingredient. In Europe, allulose is classified as a “novel food,” indicating that it is too new and has not undergone testing for a long enough period.
Early studies indicate that allulose does not raise blood sugar, as the body doesn’t seem to metabolize it. Further research is still needed when it comes to the effects of allulose on blood sugar.
Allulose works the same way as regular table sugar and can be used 1:1 in cooking applications, such as baking. So yes, in that sense, it is heat stable.
Early studies show that allulose may be an excellent alternative for people with diabetes! It has the same sweetness as table sugar but without the added calories and carbohydrates. However, it is best to consult your physician before using allulose if you have diabetes.
Allulose differs from artificial sweeteners as it is naturally occurring in wheat, figs, corn, and some fruits. Therefore, it is not synthetic.
